Heat oil in a large pot and fry meat in batches until browned. Spoon out.
Fry onions, celery, carrots and garlic for a few minutes.
Add tomatoes, tomato paste, meat, herbs, bay leaves, paprika, salt, water and stock. Bring to the boil.
Reduce the heat and simmer with a lid for 1½-2 hours or until the meat is tender.
Season with lemon juice, pepper and cayenne pepper. Remember not to add more salt at the table.
Serve on small portions of brown rice or mashed potatoes and green beans.
Substitute the beef with chicken, skin and all fat removed, and simmer for 45 minutes.
To bulk up this stew, add a tin of butter beans, drained.